Paneer Hyderabadi (Restaurant-Style) with Naan and Fried Rice

Ingredients

• 400 grams Paneer (Cut into medium cubes (not too large for easier eating at home))
• 6 tablespoons Oil (Divided for various steps (frying, gravy, naan))
• 2 teaspoons Cumin seeds (Divided for tadka and fried rice)
• 2 teaspoons Mixed ground spices (See notes for typical blend (coriander, cumin, garam masala))
• 12 pieces Cashews (Raw, for gravy base)
• 1 medium Onion (Chopped)
• 0.5 medium Carrot (Chopped)
• 3 medium Green chilies (Spicy variety, chopped)
• 1 cup Coriander leaves (Chopped, packed)
• 0.5 cup Mint leaves (Chopped, packed)
• 1 handful Spinach (with stems) (Washed, roughly chopped)
• 1 clove Garlic (Peeled)
• 1 inch Ginger (Peeled)
• 0.5 cup Thick curd (yogurt) (Fresh, not sour; divided for gravy and naan)
• 0.25 teaspoon Baking soda (For naan dough)
• 1 teaspoon Sugar (Optional, for naan dough)
• 2 cups All-purpose flour (maida) (For naan)
• 4 tablespoons Butter (Divided for naan, gravy, and finishing)
• 1 cup Basmati rice (Uncooked)
• to taste Salt (For rice, naan, and gravy)
• 1 piece Star anise (For rice)
• 1 inch Cinnamon stick (For rice)
• 1 pod Black cardamom (For rice)
• 3 pods Green cardamom (For rice)
• 1 piece Bay leaf (For rice)
• 5 pieces Cloves (For rice)
• 1 tablespoon Ghee (For rice)
• 1 cup Assorted vegetables (for fried rice) (Finely chopped (carrot, beans, peas, optional))
• 2 tablespoons Fresh cream (Or malai from milk; for gravy)
• 0.5 teaspoon Turmeric powder (For paneer fry)
• 0.5 teaspoon Red chili powder (For paneer fry)
• as needed Water (For gravy, rice, dough)
• 2 tablespoons Cilantro (for garnish) (Chopped, for naan and rice)

Instructions

1. Prepare Green Gravy Base

   Heat 2 tbsp oil in a small tadka pan. Add 1 tsp cumin seeds, 2 tsp mixed ground spices, and 10-12 cashews. Sauté for 1 minute. Add 1 chopped onion, 0.5 chopped carrot, and 3 chopped green chilies. Sauté until softened (about 4 minutes). Add 1 cup chopped coriander, 0.5 cup chopped mint, and 1 handful spinach (with stems). Add 1 peeled garlic clove and 1-inch ginger. Cook until greens are wilted and everything is soft (about 4 minutes). Let cool, then blend to a smooth paste with a little water if needed.

   Time: PT10M

2. Make Naan Dough

   In a bowl, combine 2 cups all-purpose flour, 0.25 tsp baking soda, 1 tsp sugar (optional), 0.25 cup thick curd, and a pinch of salt. Mix and knead, adding water as needed, for 15-20 minutes until smooth and soft. Cover and rest for 1 hour.

   Time: PT1H20M

3. Cook Basmati Rice

   In a heavy-bottomed pot, bring 4 cups water to a boil. Add salt, 1 star anise, 1-inch cinnamon, 1 black cardamom, 3 green cardamoms, 1 bay leaf, 1 tbsp ghee, and 5 cloves. Add 1 cup rinsed basmati rice. Cook uncovered for 10-12 minutes until just tender. Drain and set aside to cool.

   Time: PT15M

   Temperature: 100°C

4. Fry Paneer

   Cut paneer into medium cubes. Heat 2 tbsp oil in a pan. Add paneer cubes, sprinkle with 0.5 tsp turmeric and 0.5 tsp red chili powder. Fry until lightly golden (about 3 minutes). Remove and immediately immerse in cold water for 2 minutes to keep soft. Drain.

   Time: PT7M

5. Prepare Paneer Gravy

   Heat 2 tbsp oil and 1 tbsp butter in a large pan. Add the green paste from Step 1. Sauté on low flame for 3 minutes. Add 2 tsp chicken masala (or garam masala), rub in some kasuri methi (fenugreek leaves) between your palms, and add to the pan. Sauté on low until oil separates (about 5 minutes). Add less than 0.5 cup thick curd (fresh, not sour), stirring constantly. Add a splash of hot water and 2 tbsp fresh cream (or malai). Adjust salt. Simmer for 5 minutes until thickened.

   Time: PT15M

   Temperature: Low flame

6. Add Paneer to Gravy and Simmer

   Add drained paneer cubes to the gravy. Mix gently. Simmer on very low flame for 15-20 minutes until oil/cream floats to the top and flavors meld.

   Time: PT20M

   Temperature: Low flame

7. Make Fried Rice

   Heat 1 tbsp oil in a pan. Add 1 tsp cumin seeds. Add 1 cup finely chopped assorted vegetables. Sauté for 2-3 minutes. Add cooked rice and toss on high flame for 2-3 minutes. Season with salt and garnish with chopped cilantro.

   Time: PT7M

   Temperature: High flame

8. Shape and Cook Naan

   After dough has rested, knead briefly with 1 tbsp butter. Divide into balls. Roll out to desired thickness. Sprinkle with chopped cilantro if desired. Heat tawa or griddle, brush with butter, place naan, sprinkle water on top, cover, and cook on very low flame for 2-3 minutes. Add more butter, flip, and cook other side until golden spots appear.

   Time: PT15M

   Temperature: Low flame

9. Serve

   Serve Paneer Hyderabadi hot with naan and fried rice. Garnish with extra cream and cilantro if desired.

   Time: PT1M

10. Cleanup

    Wash all pans, blender, bowls, utensils, and wipe down counters. Soak any sticky pans for easier cleaning.

    Time: PT15M

Nutrition Facts

Calories

650

Protein

20g

Carbohydrates

80g

Fat

25g

Fiber

5g

Ingredient Substitutions

• Instead of Paneer: Firm tofu (for vegan)
• Instead of Oil: Ghee, Vegetable oil, Sunflower oil
• Instead of Cumin seeds: Caraway seeds
• Instead of Mixed ground spices: Garam masala
• Instead of Cashews: Blanched almonds
• Instead of Green chilies: Jalapeño
• Instead of Coriander leaves: Parsley (for color only)
• Instead of Spinach (with stems): Kale (young)
• Instead of Thick curd (yogurt): Greek yogurt
• Instead of All-purpose flour (maida): Bread flour
• Instead of Butter: Ghee, Vegan butter
• Instead of Basmati rice: Jasmine rice
• Instead of Star anise: Fennel seeds
• Instead of Black cardamom: Green cardamom (use 2 pods)
• Instead of Ghee: Butter
• Instead of Fresh cream: Coconut cream (for vegan)

Equipment Needed

• Tadka pan or small saucepan
• Large frying pan or skillet
• Heavy-bottomed pot or kadai
• Mixing bowls
• Knife and chopping board
• Mixer grinder or blender
• Slotted spoon
• Rolling pin
• Tawa or flat griddle
• Lid for pan

Critical Steps — Do Not Skip

• Prepare Green Gravy Base
• Make Naan Dough
• Fry Paneer
• Prepare Paneer Gravy
• Add Paneer to Gravy and Simmer
• Shape and Cook Naan

Chef Tips from the Video

• Use fresh, good-quality paneer for best results.
• For extra flavor, add a pinch of garam masala at the end of cooking.
• If you like spicier curry, increase green chilies or add chili powder to taste.
• For softer naan, brush with butter immediately after cooking.

Troubleshooting

Storage

Refrigerator: Paneer curry and fried rice: up to 2 days in airtight container. Naan: up to 1 day, reheat before serving.

Freezer: Paneer curry: up to 1 month (without cream, add fresh cream after thawing). Naan: up to 1 month, reheat in oven or tawa.

Room temperature: Best eaten fresh. Can keep naan covered for up to 6 hours.

Make-Ahead Tips

• Green gravy paste can be made 1 day ahead and refrigerated.
• Naan dough can be kneaded and refrigerated overnight (bring to room temp before shaping).
• Fried rice works best with day-old rice.